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chicken and eggplant casserole

(1 rating)
hoerlel avatar
Recipe by
Lucille Hoerle
@hoerlel
Summit, NY

My ex-boss' wife shared this recipe with me over ten years ago and I have been making it since especially for company. I love making recipes that can be made ahead and just popped into the oven when you are ready to entertain. I like to serve with penne pasta and salad. This is a very different type of casserole and be prepared to give out the recipe. Yum!

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min

Ingredients For chicken and eggplant casserole

  • 1 lb
    chicken breast pounded flat
  • 1
    large eggplant, breaded and fried
  • 1 can
    tomato sauce or your own
  • 2 pkg
    chopped spinach, thawed and drained well
  • 1 pkg
    dry pesto - reconstituted according to package
  • 1 c
    grated mozzarella
  • 1/2 c
    parmesan cheese

How To Make chicken and eggplant casserole

  • 1
    Make pesto and add to drained spinach and put on bottom of 13 x 9 pan. Fry chicken breast in butter until lightly browned and lay over spinach. Put next layer with eggplant and then layer of sauce, mozzarella and grated cheese. Bake 350 until done approximately 30 mins.
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